Scrambled Eggs with Parsley

(4 servings)

If you like eating eggs, I would like to point out that eating them boiled makes it harder to digest. Frying them is not the best thing either, especially when you are flared-up. Making them scrambled makes it slightly easier to digest. I don't prepare them with milk and my husband was surprised when I told him. He wanted to know what made them taste so good, so I told him my secret; parsley, salt and pepper.

Ingredients:

-8 eggs (2 per person)
-1 tablespoon (15ml) of dry parsley A pinch of salt
-A pinch of ground black pepper
-8 slices of white bread (2 per person)

Recipe and cooking instruction:

-Crack 8 eggs into a medium sized bowl, and break up the yolks with a whisk.

-Add a pinch of salt and a pinch of ground black pepper.

-Add 1 tablespoon (15ml) of dry parsley.

-Mix everything together with the whisk.

-Pour everything into a non-stick frying pan.

-Turn the stove burner on low, and move the eggs around every so often with a plastic spatula until they are cooked.

-Serve the cooked eggs with 2 pieces of toast (white bread) on the side, or between 2 pieces of toast like a sandwich.